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Gingery Stir-Fried Pork and Asparagus

Gingery Stir-Fried Pork and Asparagus

By Rose HattabaughApril 5, 2024

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

This savory-sweet pork and asparagus stir-fry calls on soy sauce, oyster sauce and Sriracha for bold flavor, fast. Minced ginger and thinly sliced scallions bring bright freshness, while rings of Fresno chili contribute crunch and heat. For less of a kick, seed the chili before slicing. We use ground pork so there’s no need to trim or slice the meat, keeping prep to a minimum. Pencil-size asparagus works best here; if your spears are smaller or larger, adjust the cooking time accordingly. Serve the stir-fry over steamed rice and top with a fried egg for a quick rice bowl.

Tip

Don’t forget to add 2 tablespoons water to the soy sauce mixture. Just that small amount of liquid helps form a light, glaze-like sauce.

Ingredients
  • 2

    tablespoons soy sauce

  • 2

    tablespoons oyster sauce

  • 2

    tablespoons unseasoned rice vinegar

  • 2

    teaspoons Sriracha

  • 1

    teaspoon cornstarch

  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    pound medium asparagus, trimmed and cut on the diagonal into 1-inch pieces

  • 1

    pound ground pork

  • 2

    tablespoons minced fresh ginger

  • 1

    bunch scallions, thinly sliced, whites and greens reserved separately

  • 1

    Fresno chili, stemmed and sliced into thin rings

Step 1

In a small bowl, whisk together the soy sauce, oyster sauce, vinegar, Sriracha, cornstarch and 2 tablespoons water; set aside.

Step 2

In a nonstick 12-inch skillet over medium-high, heat the oil until barely smoking. Add the asparagus and cook, tossing occasionally, until tender-crisp, 3 to 4 minutes. Transfer to a medium bowl; set aside.

Step 3

To the same skillet over medium-high, add the pork and cook, stirring to break it up into smallish chunks, until no longer pink, 3 to 4 minutes. Add the ginger and scallion whites, then cook, stirring, until fragrant, about 30 seconds. Stir the soy mixture to recombine, then pour it into the pan. Cook, stirring, until the sauce is simmering and has thickened, about 1 minute. Return the asparagus to the skillet and add the chili; cook, stirring, until heated through, about 1 minute. Transfer to a serving dish and sprinkle with the scallion greens.

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